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The Best Banana Bread (+Video)

This homemade banana bread truly is the best banana nut bread recipe out there. It is easy to make, incredibly moist and has a delicious streusel topping!


This really is the best banana nut bread recipe I have ever made. Who can resist the aroma of freshly baked banana bread? Mmm mmm, so good! Whether you’re looking for a delicious breakfast, an afternoon snack, or a sweet dessert, you just cannot go wrong with banana bread. Today I am going to share with you my tried-and-true banana bread recipe that is sure to become your new favorite too. So, grab your mixing bowl and let’s get baking!

overhead photo of two slices of banana bread on a blue and white plate with a glass of milk in the background.


Do I have to make the streusel topping?

No this is totally optional. The bread will still be moist and delicious without it.

Why is my banana bread so gooey?

It didn’t bake long enough and isn’t done. Keep in mind, with all baking recipes, oven times vary. Many ovens have hot and cool spots. Some older ovens often lose their ability to keep a consistent temperature while baking or if you open the oven door too many times, it also decreases oven temperature. So to know when your bread is actually done, stick a toothpick into the center. If it comes out clean then your bread is ready.

What makes banana bread moist?

The overly ripe bananas. You want bananas that have black spots or streaks on the peel. The more dark spots on the banana, the more ripe (and therefore, sweeter) the banana. You don’t want green or all yellow bananas.

Can this recipe be made into muffins?

Yes, it sure can. It will probably make about 8-10 regular sized muffins. Baking time will be slightly shortened so you’ll have to play that timing by ear.

Can banana bread be frozen?

Yes. It actually freezes really well. Just wrap bread in plastic wrap then wrap it in aluminum foil and it will keep in the freezer for up to 3 months. Just defrost in the refrigerator when ready to eat.

two slices of banana bread on a blue and white plate with scattered walnuts around and a glass of milk in the background.


  • very ripe bananas – this is important, they should have some brown spots on them, if they are still too yellow or even green, they will not be soft enough or sweet enough for this bread
  • large egg
  • salted butter – you can use unsalted butter but you’ll need to add about a teaspoon of salt to the batter
  • sugar
  • vanilla extract – if you really want to increase the banana flavor, try adding banana extract
  • all-purpose flour – you could use self-rising flour, just leave out the baking powder in the recipe
  • baking powder – most baked goods do not turn out properly because of expired or old baking powder so make sure to check yours before baking
  • cinnamon
  • walnuts – this is optional if you don’t like nuts or maybe try using pecans if that is what you have on hand
ripe bananas, flour, butter, eggs, cinnamon, vanilla extract, walnuts, baking powder.


Preheat oven to 325F degrees. Spray a 9×5-inch loaf pan loaf with nonstick spray. In a medium bowl, combine mashed bananas, eggs, melted butter, sugar and vanilla extract.

mashed bananas, eggs, sugar, vanilla extract in a large mixing bowl.

Mix thoroughly, then add dry ingredients; flour, baking powder and cinnamon.

flour, baking powder and ground cinnamon added to the bowl with the liquid ingredients.

Mix until combined then stir in chopped walnuts.

chopped walnuts added on top of banana bread batter in a clear bowl.

Pour batter into prepared baking dish.

banana bread batter shown spread into a metal loaf pan.

To make optional streusel topping:  Combine flour, butter and sugar until crumbly.

flour, butter and sugar shown in a small clear bowl.

Sprinkle on top of batter.

crumble topping shown sprinkled evenly on top of banana bread batter in a loaf pan.

Bake bread for about an hour. Bread should spring back to the touch. Or you can insert a toothpick in the middle. It should come out clean (no batter sticking to it.)

fully baked banana bread shown in a metal baking loaf.

Allow to cool before slicing.

loaf of banana bread shown on a white platter with four pieces cut and laid out.


Originally published: January 2011
Updated and republished: May 2023

two slices of banana nut bread on a blue and white plate.

The Best Banana Bread (+Video)

This homemade banana bread truly is the best banana nut bread recipe out there. It uses melted butter to make it truly unique (and moist!)
4.73 from 99 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 6


For the bread:

  • 3 very ripe bananas, mashed
  • 2 large eggs
  • cup salted butter, melted and cooled slightly
  • ½ cup granulated sugar
  • 1 teaspoon banana extract (optional) (or vanilla extract)
  • 1 ¾ cup all-purpose flour
  • 2 ¾ teaspoons baking powder
  • 1 ½ teaspoons cinnamon
  • ½ cup chopped walnuts

For the (optional) Streusel Topping:

  • ¼ cup flour
  • 2 Tablespoons salted butter
  • 2 Tablespoons sugar


  • Preheat oven to 325F degrees. Spray 9×5-inch loaf pan with nonstick spray or line with parchment paper.
  • In a medium bowl, combine mashed bananas, eggs, butter and sugar and vanilla extract.
  • Mix thoroughly, then add dry ingredients; flour, baking powder and cinnamon.
  • Mix until combined then stir in chopped walnuts.
  • Pour batter into prepared loaf pan.
  • Make streusel topping. Combine flour, butter and sugar until crumbly.
  • Sprinkle evenly on top of batter in loaf pan.
  • Bake for 1 hour to 1 hour and 10 minutes or until a toothpick comes out clean.
  • Allow to cool before slicing.


YouTube video


  • Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions. 
  • This bread can be frozen, see my notes above.
Course: Dessert
Cuisine: American


Calories: 497kcal | Carbohydrates: 68g | Protein: 8g | Fat: 22g | Sodium: 341mg | Fiber: 3g | Sugar: 28g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


  1. 5 stars
    This is my new favorite banana bread recipe. I used vanilla extract, because I don’t have banana extract. It was delicious. Thanks!

  2. 5 stars
    Everyone loves when I make this recipe! I add vanilla instead of banana extract though. It’s honestly so moist and delish! Great recipe! I’ll have to try doing them with chocolate chips one of these days!

  3. 5 stars
    I made this a couple of months ago and my 34 year old nephew said it was the best he ever tasted. I did not add the banana extract but am just now getting around to baking a 2nd loaf with the added extract. It is really the best banana bread I have ever had and that’s saying a lot since I am 61 years young. Thanks for the great recipe !

  4. 5 stars
    This is my favorite banana bread recipe. I switch the walnuts out with dark chocolate chips and it’s flipping delicious!

  5. The fastest way to ripen bananas or avocados etc. is to put them is a closed up brown paper bag. Someone told me that years ago and it works…..takes only a couple of days depending how much you need to ripen them.

  6. 5 stars
    Made recipe into mini cupcakes had a big bag of cranberries and walnuts from Costco gone in two days went to get more bananas and my grocery store just got a fresh shipment in which meant no ripe bananas not a one! So I’m just waiting for them to ripen ????so I can make my next batch

  7. I just made this a couple days ago but made muffins instead. So good, so moist. Only about 20 min. in the oven.

  8. 5 stars
    I’m so glad I found you Brandie about a month or so i’ve had made few of your recipes now Now I don’t need Betty Crocker LoL ???? The best banana bread and I am so picky about BB The only thing that I did different was I add black walnuts also!but other than that I’m so thankful I found you! For my go to recipes

    1. I make mini loaves quite often. The pans I use are the disposable aluminum foil pans and most of the time they take about 25 to 30 minutes at 350 degrees.

  9. 5 stars
    Made this banana bread and it was very good. Hubby enjoyed it quite a bit. Always nice to have a good recipe to use those over ripe bananas in and this one’s a keeper. Thanks for sharing

    1. This banana bread looks really great! I was wondering if I could make cupcakes with this recipe. How long would I need to bake them – thank you Louise

      1. I made this in a muffin /cupcake pan. They cooked for 30 minutes. They came out very moist.

  10. 5 stars
    Baked this awesome banana bread yesterday and there isn’t much left. Hands down the best I’ve ever tasted and very easy to make.

  11. 5 stars
    I’ve been wanting to make a banana nut bread for a while. I finally got up and did it. Yay. It’s been awhile since I’ve made one. This recipe looks good. Just finished and popped it in the oven. Will let you know what I think of this recipe once it’s out and has cooled down some. This picture of this bread is so pretty. Talk to you soon.

      1. 5 stars
        I’ve misplaced my old banana nut bread recipe & this one looked very good. I just enjoyed my first piece & am very happy I couldn’t find my old recipe!! This is the best. I just followed your instructions but did add extra cinnamon plus cinnamon to the crumble top. Delicious!

  12. This is the best banana bread! It’s my “favorite “go to” recipe. Thanks for sharing it!

  13. 5 stars
    I ‘d really love to try this!! How many bananas (cups) would I use for very large bananas? I don’t want to use too much.

    Arlene Marshall

    1. I never measure the bananas for this recipe, I just add whatever I have, usually more than are called for. The recipe always comes out fine.

      1. 5 stars
        I made this using 5 large over-ripe bananas and not using the banana extract. Was a very good banana bread but next time I think I will use the optional extract to give it a bit more banana taste.

    2. You can’t use too much!!! I usually use 4 large bananas and vanilla extract and it turns out great. I’ve even added a cup of vanilla yogurt a few times and it turns out great and very moist.